Kinpira (stir-fried root vegetables with sesame)
Time: 30 min 4 servings approx. 150 kcal / serving (estimated) approx. 4 g protein / serving
Root vegetable kinpira is an autumn and winter Japanese home side dish: carrot, parsnip and burdock root in a sweet, salty, mildly hot soy sauce, with sesame. Rich in fibre, good warm or cold, and popular in bento boxes.
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Method
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Cut the vegetables into even, thin sticks; keep the burdock or celery in vinegared water so it does not brown. Heat the sesame oil in a large pan over medium-high heat and sizzle the ginger and chilli for 30 seconds. Add the carrots, parsnips and burdock and stir-fry for 5 minutes until slightly softened. ⏱ Timer: 5 min Pour in the soy sauce, mirin, sugar and 2 tbsp water and cook for 3–4 minutes until the liquid evaporates and the vegetables are glossy. ⏱ Timer: 3 min Season with the vinegar and adjust to taste. Sprinkle with sesame seeds and serve warm or cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
Cut into even-thickness sticks so they soften together. The ratio of sugar, soy sauce and mirin gives the authentic kinpira flavour. Celery, carrot or radish can replace the burdock. Keeps in the fridge for 4 days.
Frequently asked questions
Hotter?
With more chilli or chilli oil.
Is it vegan?
Yes.
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